Elote-Style Roasted Street Corn
By Renee Erickson
Images
Serves
4
Ingredients
Charred, citrusy, and layered with salty cheese and spice, this preparation captures the essence of high summer. Corn is roasted until blistered, then finished with lime, herbs, and crumbled cheese for a vibrant, textural side that pairs well with almost anything grilled.
Ingredients
5-10 ears of fresh corn, shucked
Olive oil
Flaky sea salt
Juice of 2 limes, plus more wedges for serving
¼ cup chopped cilantro
½ tsp chili powder (adjust to taste)
½ cup crumbled cotija or feta cheese
Ingredients
5-10 ears of fresh corn, shucked
Olive oil
Flaky sea salt
Juice of 2 limes, plus more wedges for serving
¼ cup chopped cilantro
½ tsp chili powder (adjust to taste)
½ cup crumbled cotija or feta cheese
Procedure
Preparation
Roast the Corn
Preheat the Ooni or oven to about 500°F. Rub the corn with olive oil and sprinkle with salt. Arrange on a sheet tray and roast, turning occasionally, until blistered and lightly charred in spots—about 15 to 20 minutes. For deeper color, position close to the heat source or use convection if available.
Season & Finish
Remove the roasted corn from the oven and immediately squeeze fresh lime juice over each ear, turning to coat thoroughly. Sprinkle with more salt, then scatter chopped cilantro and chili powder over the top. Finish with a generous handful of crumbled cheese.
To Serve
Serve warm, snapped into 3-4 inch segments with extra lime wedges alongside. Excellent on its own, or as a vibrant side to grilled meats, seafood, or cold salads.
Roast the Corn
Preheat the Ooni or oven to about 500°F. Rub the corn with olive oil and sprinkle with salt. Arrange on a sheet tray and roast, turning occasionally, until blistered and lightly charred in spots—about 15 to 20 minutes. For deeper color, position close to the heat source or use convection if available.
Season & Finish
Remove the roasted corn from the oven and immediately squeeze fresh lime juice over each ear, turning to coat thoroughly. Sprinkle with more salt, then scatter chopped cilantro and chili powder over the top. Finish with a generous handful of crumbled cheese.
To Serve
Serve warm, snapped into 3-4 inch segments with extra lime wedges alongside. Excellent on its own, or as a vibrant side to grilled meats, seafood, or cold salads.
Elote-Style Roasted Street Corn
By Renee Erickson
Serves
4
Ingredients
Charred, citrusy, and layered with salty cheese and spice, this preparation captures the essence of high summer. Corn is roasted until blistered, then finished with lime, herbs, and crumbled cheese for a vibrant, textural side that pairs well with almost anything grilled.
Ingredients
5-10 ears of fresh corn, shucked
Olive oil
Flaky sea salt
Juice of 2 limes, plus more wedges for serving
¼ cup chopped cilantro
½ tsp chili powder (adjust to taste)
½ cup crumbled cotija or feta cheese
Ingredients
5-10 ears of fresh corn, shucked
Olive oil
Flaky sea salt
Juice of 2 limes, plus more wedges for serving
¼ cup chopped cilantro
½ tsp chili powder (adjust to taste)
½ cup crumbled cotija or feta cheese
Procedure
Preparation
Roast the Corn
Preheat the Ooni or oven to about 500°F. Rub the corn with olive oil and sprinkle with salt. Arrange on a sheet tray and roast, turning occasionally, until blistered and lightly charred in spots—about 15 to 20 minutes. For deeper color, position close to the heat source or use convection if available.
Season & Finish
Remove the roasted corn from the oven and immediately squeeze fresh lime juice over each ear, turning to coat thoroughly. Sprinkle with more salt, then scatter chopped cilantro and chili powder over the top. Finish with a generous handful of crumbled cheese.
To Serve
Serve warm, snapped into 3-4 inch segments with extra lime wedges alongside. Excellent on its own, or as a vibrant side to grilled meats, seafood, or cold salads.
Roast the Corn
Preheat the Ooni or oven to about 500°F. Rub the corn with olive oil and sprinkle with salt. Arrange on a sheet tray and roast, turning occasionally, until blistered and lightly charred in spots—about 15 to 20 minutes. For deeper color, position close to the heat source or use convection if available.
Season & Finish
Remove the roasted corn from the oven and immediately squeeze fresh lime juice over each ear, turning to coat thoroughly. Sprinkle with more salt, then scatter chopped cilantro and chili powder over the top. Finish with a generous handful of crumbled cheese.
To Serve
Serve warm, snapped into 3-4 inch segments with extra lime wedges alongside. Excellent on its own, or as a vibrant side to grilled meats, seafood, or cold salads.